Hard boil the eggs for about 10
minutes. Then rinse the eggs, peel and
cut crosswise into thicker slices.
Meanwhile, clean the lettuce, divide into
leaves, wash and spin dry or pat dry.
Cut the lettuce crosswise into strips.
Wash and clean the zucchini and
cut or slice into thin sticks. Cut the
olives crosswise into fine rings.
Drain the anchovy fillets and dab them
with kitchen paper. Set aside 6 small fillets
to garnish the salad. Mash the remaining
ones with a fork, put them in a mixing bowl
with the cream cheese and yogurt and
blend finely with a hand blender. Season
the anchovy cream dressing with pepper
and lemon zest. Since the anchovies are
very salty, no additional salt is used.
In a shallow bowl, first place the romaine
lettuce strips, then layer the zucchini
sticks on top, and then spread the egg
slices on top, except for a small remainder.
Spoon the dressing over the salad and
garnish everything with the anchovy
fillets set aside. Spread the remaining
egg slices and olive rings on top.
